Lemon Ricotta Panna Cotta Cake
Servings
Serves 8-10 people
Ingredients
For the crust
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
For the lemon ricotta panna cotta
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 8 ounces (225g) ricotta cheese
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grated lemon zest
For the caramelized sugar topping
- 1 cup granulated sugar
Instructions
Make the crust
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, confectioners' sugar, and salt. Add the softened butter and mix until the dough comes together.
- Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3mm). Transfer the dough to the prepared baking sheet.
- Bake for 15-20 minutes or until the crust is golden brown.
Make the lemon ricotta panna cotta
- In a medium saucepan, combine the heavy cream and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
- Remove from heat and stir in the egg yolks, vanilla extract, ricotta cheese, lemon juice, and lemon zest.
- Pour the mixture into individual serving cups or a large baking dish.
Make the caramelized sugar topping
- Place the granulated sugar in a small saucepan over medium heat. Heat, stirring occasionally, until the sugar has dissolved.
- Increase the heat to medium-high and cook for 5-7 minutes or until the sugar turns a deep amber color.
Assemble the cake
- Once the crust is cool, place it on top of the lemon ricotta panna cotta layer.
- Sprinkle the caramelized sugar topping over the crust.
Tips
- To ensure that the crust doesn't get soggy, bake it for a few minutes before assembling the cake.
- You can also add other flavors to the lemon ricotta panna cotta layer, like cinnamon or nutmeg.
- If you want a more intense caramelized sugar topping, cook the sugar for a longer time.